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  1. Here at the Cunningham Homestead I did an experiment with the new fall plantings. I planted three separate beds. 1 bed I sprinkled seed started over the soil after I planted the new seeds. The 2nd bed I sprinkled seed starter in the furrows before I planted the new seeds then covered with normal soil. The 3rd bed I sprinkled the seed starter in the furrows before I planted the seeds then covered with normal soil and sprinkled that with more seed starter. When I planted the fall garden earlier this month some of my seeds did not come up so I thought that maybe my soil is lacking something and decided to experiment with the new seeds. As the season progress I will let you know which one does the best. Does anyone have a hypothesis? Feel free to leave comments below.

  2. Sprouts!
    So the garden experiment is yielding results already bed 3 is the winner. That’s the bed where I put seed starter in the furrows and on top of each row. Now this is not the perfect experiment because I planted different things in each bed and some seeds take longer to germinate than others. Nonetheless I now plan to use seed starter in the furrows and on top of all new planting to give the seeds the best start. I will keep you update on the other beds as they sprout.

  3. Today I harvested; 3 quarts of cherry tomatoes, 2 large tomatoes, 1 large Cherokee purple tomato, a handful of green beans, 1 cucumber and 2 pumpkins. This was a good day in the garden here at the Cunningham homestead.

  4. Tip about squash, squash store well for months just place in a cool dry spot and check every once in a while for blemishes. Use any blemished squash right away. Butternut squash will keep for 4-6 months in these conditions while acorn and spaghetti squash will keep for 2-4.

  5. In the garden experiment bed 2 is growing well however bed 1 has shown no improvement. Adding seed starter just to the top of your bed after you sew new seeds seems to not benefit the plants at all.

    1. We had 4 Rutgers tomato plants this year. I picked 2 milk crates full of green ones around Halloween just before our first hard frost here in NW Ohio. I stored them in our unheated barn/garage in brown paper lunch sacks. We ate the last one in early January! They gradually ripened over the months stored in the sacks. I did have to feed a few to the chickens when some got a little moldy. The chickens didn’t mind at all!. When the tomatoes were almost ripe moved them inside to the kitchen counter. We kept them in their sacks until we used them.

      Rutgers tomatoes will produce late into the season. At least that is what the greenhouse owner told me! I guess she was right! We plan on growing these again next year. We used them in fresh salsa, burgers, and various other meals. My wife is chinese from malaysia and makes an awesome sweet and sour fish using tomatoes. I have garlic wintering in my garden now. I can hardly wait to harvest the garlic come august!

      1. How wonderful, we will def. have to give Rutgers tomatoes a try this year, garden fresh tomatoes are so different from their grocery store counterparts. I do not even want to eat one from the store if I can help it.

  6. Heart-Healthy Pie Crust

    1 1/2 c. flour
    1/2 tsp. salt
    2 T. sugar
    1/2 c. oil
    2 T milk

    Sift dry ingredients into a 9″ pie plate. Stir oil and milk together and pour into pie plate. Mix together wet and dry ingredients. Press or roll (I have a small roller from Pampered Chef that I like to use) dough to make a smooth pie shell. Bake at 425 degrees for 15 minutes until lightly golden or according to pie recipe.

    This is easy and really good.

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